Effects of dressing procedures upon yield and quality of the beef tenderloin

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dc.contributor.author De Felicio, P.E.
dc.contributor.author Allen, Dell M.
dc.contributor.author Kastner, Curtis L.
dc.date.accessioned 2011-02-08T15:11:31Z
dc.date.available 2011-02-08T15:11:31Z
dc.date.issued 2011-02-08
dc.identifier.uri http://hdl.handle.net/2097/7143
dc.description.abstract Removing kidney fat at slaughter did not affect (P>.05) the chilled or chilled-and-aged weights of the tenderloin. But small differences in tenderness and color at the beginning of the display period favored the conventional dressing procedure. en_US
dc.publisher Kansas State University. Agricultural Experiment Station en_US
dc.relation.isPartOf Cattlemen’s Day, 1981 en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station); 394 en_US
dc.subject Beef en_US
dc.subject Beef tenderloin en_US
dc.subject Yield grade en_US
dc.subject Quality grade en_US
dc.title Effects of dressing procedures upon yield and quality of the beef tenderloin en_US
dc.type Conference paper en_US
dc.date.published 1981 en_US
dc.citation.epage 24 en_US
dc.citation.spage 23 en_US
dc.description.conference Cattlemen's Day, 1981, Kansas State University, Manhattan, KS, March 6, 1981 en_US
dc.contributor.authoreid ckastner en_US

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